Mexican Dinner

Chorizo Polenta Bake

1 ¼ cup course cornmeal

1/4 teaspoon salt

4 cups boiling water

1 cup grated Parmesan cheese

1 pound chorizo (remove from casing)

16 ounces tomato sauce (home grown)

3/4 cup shredded mozzarella cheese

In a large saucepan, combine cornmeal and salt. Gradually add boiling water, whisking constantly. Cook and stir over medium heat for 5 minutes or until mixture comes to a boil. Remove from the heat. Stir in Parmesan cheese.

Spread polenta into a greased 13-in. x 9-in. x 2-in. baking dish. Bake, uncovered, at 350 degrees F for 20 minutes. Meanwhile, in a large skillet, cook chorizo over medium heat for 10 minutes, drain. Add tomato sauce; cook for 5 minutes or until heated through.

Spread over polenta; sprinkle with mozzarella cheese. Bake 12-15 minutes longer or until cheese is melted. Let stand for 15 minutes before cutting.

Goat Cheese Quesadilla with Cilantro Chutney

3 cloves garlic, peeled and chopped
About 1 inch piece fresh ginger, coarsely chopped (about 2 teaspoons)
1 cup coarsely chopped cilantro
1/2 teaspoon sugar, or to taste
Large pinch of salt
1/2 fresh poblano chile, chopped
½ cup plain yogurt
6 tortillas
Olive oil for brushing
8 ounces fresh goat cheese

In a food processor or blender puree the garlic with the ginger, cilantro, sugar, salt, fresh chili and yogurt. Whril untill it forms a green slightly chunky paste.

Make the quesadillas: lay out 6 tortillas then spread them first with the cilantro mixture, then a layer of goat cheese on 3 and top with other tortillas.

Lightly brush the outside of each sandwich with olive oil and cook, one at a time, in a hot heavy nonstick skillet. Brown several minutes over a medium heat until lightly golden in spots, pressing down on them a bit with the spatula as they cook. Flip over carefully using the spatula; when the second side is speckled with brown and gold, the cheese should be melted. Remove from the pan and cut into wedges. Serve immediately.

Calabacitas

3 tablespoon olive oil

1 large onion, chopped

3 cloves garlic, minced

3 small zucchini, diced

1 Red Bell Pepper

1 Orange Bell Pepper

1 Green Bell Pepper

1 fresh poblano chile pepper, seeded and chopped

1 can whole kernel corn, rinsed and drained

1 can black beans, rinsed and drained

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic, and cook, stirring until translucent. Add zucchini and peppers, and sauté until soft. Stir in corn and beans, and heat through.

This was an excellent meal all around, very satisfying, but the star of the meal was hands down the Goat Cheese Quesadilla with Cilantro Chutney. The flavors it created were above and beyond many other dishes I've eaten. The other dishes were amazing as well, the simplicity of the Calabacitas, and the amazing flavors of the Chorizo Polenta Bake, it came together so well. This was definitely a feast worthy of repeating.

Until next time this has been Dining with Lucile.